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Method

3. Cut 3 of the gem hearts into thin wedges and shred the remaining one. Halve the cucumber lengthways and remove the seeds with a teaspoon, then cut into long diagonal slices. Remove the skin and stone from the avocado and slice the flesh.

4. Scatter the lettuce, cucumber and avocado over a large platter. Top with both the peeled prawns and drizzle with half the dressing. Dot with spoonfuls of the salmon caviar (if using), crevettes and freshly ground black pepper.